Piperfish head
By VicentaLakin
Precipital head is a common home dish, but with a little care, it can be turned into a five-star meal; pepper with peppers, two different tastes of chili, covered with white and tender fish head meat, with a warm and fresh scent. The evaporation method keeps the fresh scent of fish head as far as possible in the flesh, and the smell of pepper chops and peppers properly penetrates into the fish meat, making it glamorous! You can also pass the garlic after the oily little fire, called garlic and garlic, which is less greasy, more fragrance, and more unique with fish head and pepper. I like the spicy ones, so I use garlic, so fish head clean, especially the black membranes in the abdomen, which must be scraped. That's the key to removing the smell, and the timing of the steam head depends on the size of the head. Precipitous peppers should not be laid directly before steaming. When the fish's head evaporates and the juice drops, then it's spreads
Recipe Recommendations
- fish head one
- chopped pepper 2 spoons
- millet pepper of 8
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- yellow pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- steamed fish oyster sauce appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Piperfish head
1
Scratch the fish head and smooth it with wine, white pepper powder and a small amount of salt (less salt because of the salt of the pepper) and pickled it for about 15 minutes。
2
I'm gonna put the peppers, the peppers, the onions, the garlic, the peppers, the peppers。
3
Ginger slices, onions slices, and lay both onions on the bottom of the plate
4
Put the fish on the onions on the plate, when the steam pot water rolls out, put the steamer in the hood for three minutes, and the hood pours out the juice from the steamer
5
(b) Cracked red peppers, shredded rice, half-fronted fish head of red peppers, with a small amount of sugar and steamed fish oil, with a cover that continues to evaporate for nine minutes, then shut down for three minutes
6
When the fish is taken out of the fish, the garlic will be spilled, the onion will be covered, and the hot oil will be poured evenly. On the fish
7
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